0 from 0 votes
Mexican Veggie Soup w Salsa Verde
Garlic, cumin and chili powder invoke the flavors of Mexican cooking in this yummy, healthy, savory soup. Homemade salsa verde adds the perfect topping for this dish that'll keep them coming back for more!
Servings: 8 servings
Calories: 74 kcal
  • Cooking spray
  • 2 cups diced onion
  • 1 orange bell pepper seeded and diced
  • 1 yellow bell pepper seeded and diced
  • 1 tsp salt
  • 2 tsp minced garlic
  • 2 tsp cumin
  • 1 tsp chili powder
  • ¼ tsp pepper
  • 3 small zucchini diced
  • 1 15 oz can fire roasted diced tomatoes
  • 4 cups chicken broth
  • 1/3 cup chopped cilantro
  • ½ cup salsa verde
  • ½ cup fat free Greek yogurt
  1. Coat a large soup pot with cooking spray and heat over medium heat. Add onion, peppers, and salt and cook for 7-8 minutes, stirring often, until crisp-tender.
  2. Stir in garlic, cumin, chili powder, and pepper and cook for 1 minute. Add zucchini, tomatoes, and chicken broth.
  3. Increase heat to high to bring to a boil. Reduce to a simmer, cover, and cook for 5-8 minutes or until zucchini is tender.
  4. When ready to serve, stir in cilantro and garnish with salsa verde and yogurt.
Nutrition Facts
Mexican Veggie Soup w Salsa Verde
Amount Per Serving
Calories 74 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 929mg 39%
Potassium 468mg 13%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 6g
Protein 4g 8%
Vitamin A 22.2%
Vitamin C 88%
Calcium 6.6%
Iron 7.9%
* Percent Daily Values are based on a 2000 calorie diet.

Leave a Comment